Layer chicken, beans, onion, bell pepper and pea pods in 3 1/2-4 quart crock pot.

Mix remaining ingredients except rice; pour over mixture in slow cooker. Cover and cook on Low heat setting 6-7 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice.

Serve with condiments such as: shredded coconut, chopped peanuts, lime soaked banana slices, raisins and grated eggs.

Per serving; 580 calories, 65 Cff, 7 g fat, 75 mg cholesterol, 430 mg sodium, 94 mg carbohydrate, 42 grams protein

Diet Exchanges: 4 starch, 4 very lean meat, 2 fruit

Betty Crocker Casseroles and One-Dish Meals #142, p. 86